Mexican-Style Grilled Corn

When you think of corn, are you like me and corn on the cob is the first thing to pop into your head? Corn on the cob is definitely one of my favorite ways to enjoy corn. I love a great ear of fresh, local corn, slathered with butter and sprinkled generously with salt and pepper. But every once in awhile, it’s great to switch things up. With cheese. And lots of spices. And some fresh herbs. Yeah. Definitely stepping it up a bit here!!

This corn was everything I hoped it would be. A little bit spicy, a little bit salty, and packed full of flavor. You start by grilling the corn, then brushing on some mayonnaise. I thought the mayonnaise thing was going to be strange at first, but I actually liked the tang it brought. You could always sub in butter, but I definitely think that you should give the mayo a chance. And I’ve tried other Mexican cheeses before, but this was my first time trying Cotija. I’m pretty sure this is my favorite Mexican cheese now. It’s nice and salty, (I love the salty!) so I didn’t even add any additional salt. I could have seriously eaten just this corn for dinner. This is what summer is all about to me!

This is some good stuff!!! I found the recipe for this a couple of years ago, and boy was it delish!!! A little on the messy side, though – in Mexico, this corn is called “Elote” (Mexican Street Corn) and is sometimes served on a stick… I sure wish it was served on the streets where I live – LOL!

We just made a similar recipe the other day but after seasoning the corn with butter and herbs and adding some cheese we put the husks back on the corn then grilled it. It was a fun way of cooking them!